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How to Make Mini Blueberry-Marscarpone Pies - A Step-by-Step Guide

Blueberry and mascarpone cheese are a match made in dessert heaven, and these mini pies are the perfect way to showcase their delicious combination. With a buttery graham cracker crust and a creamy, tangy filling, these individual-sized pies are a delightful treat for anyone with a sweet tooth.

These mini blueberry-mascarpone pies are perfect for gatherings where you want to impress your guests with a stunning and delicious dessert. They are also great for any occasion, whether it's a...

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Ingredients

  • 1 (14.1 ounce) package pie dough for a double-crust pie
  • 2 cups fresh blueberries, or more to taste
  • 1 tablespoon fresh lemon juice
  • 1 (.25 ounce) package unflavored gelatin
  • 1 (8 ounce) container mascarpone cheese
  • ½ cup white sugar, divided
  • 2 cups heavy cream, divided
  • 1 ½ teaspoons vanilla extract, divided
  • 1 tablespoon white sugar

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 4 hrs 35 mins
  • Total Time: 5 hrs 25 mins
  • Servings: 6
  • Yield: 6 mini pies

  • Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
  • Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
  • Place a round piece of parchment paper on top of each crust and add pie weights.
  • Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
  • While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
  • Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
  • Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
  • Cover and chill in the refrigerator for at least 4 hours, or overnight.
  • When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
  • Top each pie with whipped cream and blueberries.

    • Nutrition

    854 cal.

    • Total Fat: 67g
    • Saturated Fat: 33g
    • Cholesterol: 155mg
    • Sodium: 375mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 3g
    • Total Sugars: 24g
    • Protein: 9g
    • Vitamin C: 6mg
    • Calcium: 114mg
    • Iron: 2mg
    • Potassium: 141mg

    Categories

    Dessert recipes
    Pastry recipes
    Baking recipes
    Fruit recipes
    Cheesecake recipes